Wusaki Hikari SLD Handcrafted Japanese Santoku Knife 17cm

An ally for every cut

The handcrafted Wusaki Hikari SLD santoku knife handles the main preparations thanks to its 17cm blade. Its versatile profile suits mincing vegetables, chopping herbs, cutting boneless meat and slicing fish. Handcrafted in Japan, it's aimed at demanding home cooks as well as professionals. Its mid-range length supports precise handling, while the tall blade leaves enough room for the fingers during cutting.

A rigorous San Mai design

The blade is built to a three-layer San Mai structure. Its core, made of SLD steel, containing around 1.6% carbon, reaches a hardness of 63 HRC. It thus keeps a high-performance edge over time and resists wear effectively. Two softer steel layers wrap around this core to improve the mechanical strength of the whole. The flat grind makes for clean cuts, while the mirror-polished finish gives a sober, bright look.

The natural character of bubinga

13cm long, the handle is made of bubinga wood, a dense, sturdy African wood species. Its warm tones and pronounced grain vary naturally, giving each piece its own look. Its good resistance to changes in humidity meets the demands of regular kitchen use. Its octagonal shape stabilizes the hand and makes it easier to orient the blade. This ambidextrous geometry suits right- and left-handers alike.

Japanese craftsmanship and care routine

This Japanese santoku knife is made in Japan using handcrafted methods drawn from a long cutlery culture. The Hikari SLD range pairs this traditional mastery with a technical steel selected for the consistency of its edge and its resistance in use.

Clean the knife by hand with a soft sponge and a mild soap. Dry the blade and handle right away before storing them somewhere dry and clean. Avoid the dishwasher, soaking, bones and frozen food. Use a wooden or synthetic cutting board and favor a water stone for sharpening.

Japanese versatility by Wusaki

Use

• Cut with a straight, linear motion. Twisting motions damage the cutting edge and can break the blade.
• Use a wooden cutting board. Glass or marble dull the cutting edge over time.

Cleaning

• Wash by hand with a soft sponge and mild soap, then rinse with lukewarm water. Abrasive surfaces are not suitable for the steel.
• Oil the blade from time to time with a neutral mineral oil to protect it.

Sharpening

• Don't wait until the blade is completely dull: regular maintenance on a 1000-grit whetstone keeps an excellent cutting edge without removing too much material.
• Match the whetstone's grit to the condition of the blade — coarse grit to restore a very dull edge, fine grit to polish.

Shipping

• Dispatch: within 24 to 48 hours after payment confirmation, for in-stock products.
• Delivery time: 3 to 7 days in mainland France, 5 to 10 days in Belgium.
• Fees: free shipping in mainland France. To Belgium, fees vary depending on the parcel's weight.
• Tracking: a tracking number is emailed to you as soon as your order ships.

Returns

• Returns accepted up to 60 days after purchase; the item must be new, unused, and in its original packaging.
• Refund within 10 business days after the return is received.
• If you exercise your right of withdrawal, the original shipping fees are deducted from the refund.